VIRGIL'S TENDERLOIN TIPS

Name: VIRGIL'S TENDERLOIN TIPS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2
Ingredients: 8 oz beef tenderloin, cut into 1" cubes; 1 c burgundy divided; 1 Tbsp olive oil, extra virgin; 4 oz button mushrooms, thinly sliced; 1 small onion thinly sliced; 1 tsp french seasoning; 1 Tbsp cornstarch; 1/2 c beef stock; 1/4 -1/2 tsp salt to taste; 1/4 - 1/2 tsp ground pepper to taste

By Eddie Jordan
@EDWARDCARL

This recipe is one that my DAD made for a special occasion. It was one of his best on the menu. I have made this, but it didn't turn out like DAD,S.

Rating:

★★★★★ 1 vote5

Comments:

15 Comments

Serves:

Serves 2

Prep:

15 Min

Cook:

15 Min

Ingredients

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8 oz

beef tenderloin, cut into 1" cubes
1 c

burgundy divided
1 Tbsp

olive oil, extra virgin
4 oz

button mushrooms, thinly sliced
1 small

onion thinly sliced
1 tsp

french seasoning
1 Tbsp

cornstarch
1/2 c

beef stock
1/4 -1/2 tsp

salt to taste
1/4 - 1/2 tsp

ground pepper to taste

How to Make VIRGIL'S TENDERLOIN TIPS

Step-by-Step

Marinate the beef for 1 hour in 1/3 cup of the wine.
Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and onion and cook until golden about 5 - 7 minutes.
Add the beef and remaining wine and cook until the wine has reduced by half.
In a bowl combine the French seasoning, cornstarch, beef stock, salt and pepper and stir vigorously to blend. Reduce heat to medium - low and pour slowly into the pan, stirring frequently until sauce thickens about 2 -3 minutes.
Serve with mashed potatoes and a salad.